If you’re like most people and have been holed up at home for the past few weeks, you may have found yourself with some extra time on your hands. What better way to use this precious time than trying something new?

Here are three instant pot recipes I recently tried and the entire family loved — something that’s perhaps more rare than what’s going on in the current state of the world.

Needless to say, these recipes will now become part of our regular meals here at the Windle household. I’m looking forward to seeing what else my family will happily consume over the next few weeks and will share what I find.

Hope you’re able try these out and enjoy!

Instant Pot Beef Stew

Best Ever Instant Pot Beef Stew - This mouthwatering and easy to make Instant Pot Beef Stew is sure to become one of your favorite ever Instant Pot recipes! Tender beef is simmered in a super flavorful and hearty broth that's packed with veggies!

INGREDIENTS

· 1 1/2 Pounds Beef Stew Meat

· 1 Tablespoon Olive Oil

· 1 Teaspoon Salt

· 1 Teaspoon Pepper

· 1 Teaspoon Italian Seasoning

· 2 Tablespoons Worcestershire Sauce

· 3 Cloves Garlic, Minced

· 1 Large Onion, Chopped

· 1 16 Ounce Bag Baby Carrots, Cut Into Slices

· 1 Pound Potatoes, Cubed

· 2 1/2 Cups Beef Broth

· 1 10 Ounce Can Tomato Sauce

· 2 Tablespoons Cornstarch

· 2 Tablespoons Water

INSTRUCTIONS

1. Add the olive oil to the instant pot and turn on the saute function. When the oil starts to sizzle add the meat and season with the salt, pepper, and Italian seasoning.

2. Cook the meat until Browned on all sides.

3. Add the beef broth to the instant pot and use a spoon to scrape the brown bits from the bottom of the pan.

4. Add the Worcestershire sauce, garlic, onion, carrots, potatoes, and tomato sauce.

5. Close the lid and steam valve on the instant pot.

6. Cook on high pressure for 35 minutes, then allow the pressure to release naturally for 10 minutes before doing a quick release.

7. Mix together the cornstarch and cold water in a small bowl and stir into the stew until thickened.

NUTRITION

Instant Pot Chili

This Instant Pot chili is a blend of beef, beans, tomatoes and spices, all simmered together in a pressure cooker until tender and flavorful. The easiest way to make chili; everyone will think you spent all day on it!

INGREDIENTS

· 2 teaspoons olive oil

· 2 pounds ground beef I use 90% lean

· 1 onion finely diced

· 1 1/2 teaspoons minced garlic

· 28 ounce can diced tomatoes do not drain

· 3 8 ounce cans tomato sauce

· 3/4 cup beef broth

· 2 tablespoons chili powder

· 2 teaspoons ground cumin

· 2 teaspoons smoked paprika

· 2 teaspoons cocoa powder

· 1 teaspoon granulated sugar

· 1 1/2 teaspoons kosher salt

· 3/4 teaspoon ground pepper

· 15 ounce can kidney beans drained and rinsed

· 15 ounce can pinto beans drained and rinsed

· Assorted toppings such as shredded cheese, tomatoes, green onions and sour cream

INSTRUCTIONS

1. Turn your Instant Pot to Saute, then select More. Add the olive oil to the pot. Add the meat and cook until browned, breaking up the beef with a spatula as you stir.

2. Add the onion and cook for 3 more minutes or until softened.

3. Add the garlic, tomatoes, tomato sauce, beef broth, chili powder, cumin, smoked paprika, cocoa powder, sugar, salt, pepper and beans to the pot.

4. Turn the Instant Pot to the Chili/Beans setting and place the lid on the pot. Cook for 20 minutes. Release the pressure either manually or allow it to release naturally.

5. Serve with assorted toppings.

NUTRITION

Easy Instant Pot BBQ Chicken! {3 Ingredients}

Infusing your chicken thighs with Sweet Baby Ray's Barbecue Sauce and Coke is the perfect way to super-charge your weeknight dinner with flavor.

Ingredients

· 3 pounds Boneless Skinless Chicken Thighs fresh or thawed

· 18 ounces Sweet Baby Ray's Barbecue Sauce {1 bottle}

· 3/4 cup Coca Cola {6 ounces}

· 1/4 cup Coca Cola {2 ounces}

INSTRUCTIONS

1. Add 1/4 cup Coca Cola to bottom of Instant Pot, then place Chicken Thighs in the Instant Pot.

2. In medium mixing bowl, combine 3/4 cup Coca Cola with 18 ounces of Barbecue Sauce.

3. Set 3/4 cup of this sauce mixture aside to drizzle on your cooked chicken once it's done.

4. Pour remaining sauce mixture from bowl over Chicken Thighs and secure lid on Instant Pot.

5. Select “Meat/Stew” setting, select “High Pressure,” and change cooking time to 15 minutes.

6. Preheat will start 10 seconds after settings are selected.

7. Once Chicken is done, Quick Release pressure before removing lid.

8. Serve as whole thighs, or shred with 2 forks and serve on a bun as a sandwich or sliders.

9. Drizzle the 3/4 cup of sauce you had set aside over chicken on your plate or bun, and ENJOY!

NOTES

*In addition to cook time, it will take approx. 15 minutes to initially reach pressure before cook time begins.

*If using a Crock Pot Pressure Cooker, select the "Beans/Chili" setting to manually override cook time and pressure settings.